2 comments:

Yum :-) I like junket a lot. Quite often I bring the milk to the boil with some cardamon pods, whole cloves, cinnamon bark, a little mace or nutmeg and a split vanilla bean. I leave it to stand for half an hour or so to infuse, sieve it to remove the whole spices then allow it to cool to temperature before continuing with the same method of yours - honey, rennet etc.

I'm loving your blogs! I'm hoping to bottle about 4L of elderflower syrup today (it's all sitting in the fridge in jars at the moment - bottling is too physical for me, but my husband came back from a respite break yesterday so hopefully he can do it this afternoon). I made some sorbet with some of the syrup last week, and it was subtle and elegant and very pleasant indeed. We're going to make up the cordial with bubbly water for our Christmas day lunch - it'll be neat to have something so exotic tasting to serve from our own garden.